KR940004884B1 - Ion water for production of foods and beverages - Google Patents

Abstract

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Description

Method of producing ionized water for food and beverage manufacturing

The present invention relates to a method for producing ionized water used in the manufacture of beverages and foods, and more particularly, to a method for producing ionized water using salts separated from seawater.

For example, in the past, when preparing udon, soba noodles, Chinese noodles, macaroni, spaghetti, dumplings, hot blood, spring rolls, Chinese dumplings, kiss noodles, etc. Was added. Salt is added for the following reasons.

(1) Gluten contained in wheat flour is absorbed (팽창 水) and expands, causing adhesive force and elasticity. Infiltrating gluten, when it meets minerals such as salt, causes astringent action and contracts and hardens. In other words, salt is helpful to produce so-called chewy noodles.

(2) To prevent the occurrence of cracks that are likely to occur during the drying process.

(3) It inhibits oxygen activity. Therefore, the elasticity can be prevented from weakening gradually.

(4) It acts as a bactericidal.

(5) Improve the taste.

In addition, especially in the Chinese cotton system, the brine was added in addition to the salt.

Brine is an alkaline agent containing potassium carbonate and sodium carbonate as its main components, and functions as follows.

(1) Infiltrating gluten, like salt, contracts and hardens when it meets with an alkaline substance such as water. In other words, the guard makes the noodles chewy.

(2) Gives the unique flavor of Chinese noodles.

(3) Color it with the unique color of Chinese cotton.

Also, make sure you use salt to make bread. Bread is kneaded well by adding salt, candy, edible oil, water, etc. to flour and inflated and baked with carbon dioxide. The role of salt is mainly to improve the viscosity of gluten. The gas of carbon dioxide, which acts to inflate, is wrapped in a thin film of gluten, making it a tasty and voluminous bread. Moreover, in addition to the role of the salt added to bread, there are also things for adjusting the fermentation of yeast (yeast) and seasoning in order to improve the flavor of bread.

However, lack of calcium is not only weakens bones, teeth, etc., but also causes various diseases such as kidney disease, and eating only acidic foods is susceptible to various diseases, and foods are rather alkaline. It is proposed to actively add calcium to foods.

On the other hand, as an emergency storage water for emergency at the time of a disaster, the thing which made the water canned so far has been developed.

In order to make whiskey etc. soft, the thing which bottled natural water and the thing in a pack are used as burning water.

Too much salt is said to be the cause of many diseases, such as high blood pressure, heart disease, cerebral hemorrhage, and salt intake should be limited to less than 5g per day.

Noodles contain a significant amount of salt, so it is not advisable to eat more noodles to reduce salt intake.

In addition, among the various additives including the brine, those which are suspected to be very unhealthy are included. Anyway, if you don't have to use additives, there's nothing better.

By the way, according to the conventional noodles manufacturing method, the noodles can be produced with a good taste and texture for a predetermined period of time unless salt and salt are added, and furthermore, without the decay.

The same can be said for bread. If you do not use a large amount of salt of about 1% to 3% by weight of the wheat flour will not be able to manufacture bread. In addition, since emergency preservation water and drinking water were sold in cans or bottles, it was very expensive and it was difficult to prepare a large amount of water. It also occupied many places for storage.

By the way, in recent years, the role of silicon in the living body, in particular, the effect on the metabolism of mineral elements, phosphorus, etc. in the body has been attracting attention, and the calcium content in the blood is increasing in the inhabitants of the province with a large amount of silicon in the drinking water. Is being reported.

Silicon is present in nature in the form of quartz minerals, and these are used in many fields, but as ortho silicate or monosilicate ion, in particular, water-based silicon present in seawater is rarely used until now. not.

The present inventors have long studied the separation and use of such various principles in seawater, and salts containing considerable amounts of potassium, magnesium and silicon by a predetermined method from seawater (Japanese Patent Application No. 62-201578). The present invention is to solve the problems of the conventional food additives, preserved water, and the like, by using such salts, and the present invention is applied to various beverages and foods, and thus the beverages and foods. The purpose of the present invention is to increase the preservation and corrosion resistance of the food, to improve the taste of their beverages and foods, and to provide ionized water for food and beverage manufacturing, which enables the intake of calcium, potassium, magnesium, and silicon required in the body.

The ionized water for food and beverage preparation of the present invention which achieves the above object is made to have high pH by making the sea water acidic, and then adding strong alkaline agent, and then concentrating and cooling the solution obtained by removing the precipitate (a) produced at that time, and cooling. The precipitate (b) produced at this time is dissolved, and the activated calcium material (材) containing calcium phosphate as a main component obtained by calcining and pulverizing animal bone at high temperature and the precipitate (b) are dissolved in water.

In addition, the ionized water for preparing food or drink of the present invention is made to have a high pH by making the seawater acidic, and then adding a strong alkaline agent, and remove the precipitate (a) produced at that time, concentrated and cooled the solution obtained, and the precipitate (b) produced during cooling (b) And an activated calcium material composed mainly of calcium phosphate obtained by dissolving the solid (c) obtained by removing water from the solution after removing the precipitate (b) and calcining the animal bone at a high temperature. ) And the precipitate (b) and the solid (c) are dissolved in water.

Hereinafter, the method for separating the precipitate (b) and the solid (c) from the sea water will be described in detail.

First, seawater is adjusted to a low pH with a strong acid containing sulfate ions. Here, as a strong acid containing sulfate ions, some% of dilute sulfuric acid can be used. An aqueous solution in which precipitates are removed by adding 3 to 5% of concentrated sulfuric acid to an aqueous solution in which activated calcium phosphate is dissolved (hereinafter abbreviated as "PS acid"). Can be used). This P-S acid exhibits a strong acidity of about pH 0.2. Unlike poisons such as sulfuric acid, the P-S acid can be used as a highly stable acid that is easy to handle and has no abnormality in contact with the skin. Diluted sulfuric acid or P-S acid can be added to the sea water to a few% and the seawater left for 2-3 hours can be adjusted to a low pH of 2 or less. At this time, almost no precipitate is formed, but some of the precipitate is removed by means of filtration or the like along with the suspended substance in the original seawater.

Next, a strong alkaline agent is added to the seawater adjusted to such a low pH to make high pH. By neutralizing the seawater once adjusted to a low pH and then bringing it back to a high pH, salts such as alkaline earth metals and sulfates of other metals having low solubility are precipitated at a high pH. As such a strong alkali agent, sodium hydroxide is added as it is or sodium hydroxide was added to the aqueous solution of calcium oxide (henceforth "Ca-Na aqueous solution"), etc. are used.

The amount of the strong alkaline agent may be more than an amount capable of achieving the above object. Usually, 3% of sodium hydroxide (solid) is added to seawater, and about 5% of Ca-Na aqueous solution and left for 10 hours or more. In this way, the seawater shows a basicity of pH 13 or higher and precipitates (a) are produced. The precipitate (a) is removed by filtration or the like, and the remaining sea water is heated to evaporate water and concentrated appropriately. When this concentrate is cooled, the precipitate (b) is precipitated, and the precipitate (b) is separated by filtration or the like. Here, the degree of concentration is concentrated to 20% or less of the seawater before concentration, preferably 10% to 1.5% or so.

The precipitate (b) thus obtained contains an elemental analysis result (Table 1), mainly Na, Mg, K, and Ca, and a considerable amount of Si, and alkalinity exhibiting a pH of about 13.5 when dissolved in water at 10%. It is a substance.

TABLE 1

Unit (mg / kg)

The ionized water for producing food or drink of the present invention is obtained by dissolving this precipitate (b) in water. Here, the amount to be dissolved varies depending on the beverage or food to be applied, but for example, 100 g of the solution is dissolved in 1 l of water to form a stock solution having a pH of about 13.5, and the stock solution is diluted and used according to the intended use. When preparing noodles, use ionized water of pH 10 diluted 20-fold of this stock solution. In case of dehydration in preserved water or liquor, dilute about 100 times and use it as dehydration in preserved water or liquor as it is.

The solid (c) used in the second food water preparation ion of the present invention is obtained by separating the aforementioned precipitate (b) and removing water from the remaining filtrate. The removal of water is preferably carried out by heat evaporation under reduced pressure. The solid (c) obtained in this way contains the same elements as shown in Table 2, and is mainly dissolved in water with sodium salts (NaCl, Na ₂ SO ₄ , NaHSO _4, etc.), hydroxides, oxides, and the like. It is a strongly alkaline substance showing the above.

TABLE 2

Unit (wt.%)

This solid (c) serves as a pH adjuster rather than an ion source in the ionized water of the present invention. That is, the ionized water obtained by dissolving the above-mentioned precipitate (b) in water or the calcium ionized water obtained by dissolving only activated calcium phosphate in water (Japanese Patent Publication No. 60-61079) is a human body such as Ca or K, Mg, Si, or the like. Although it contains the ion which is beneficial to, the thing which was about pH 13.5 at the time of adjustment may cause the fall of pH with time.

Therefore, there is no problem in the case of using it as a drink, but, for example, the stability of pH is required as the ionized water which requires a predetermined pH such as the manufacture of noodles, the purification of oil, the pH adjustment of food, and the like. By using together the precipitate (b) and the solid (c), ionized water excellent in pH stability can be obtained. The ratio and amount of the precipitate (b) and the solid (c) vary depending on the use of the ionized water, but the ratio of both is about 5: 5 to 10:11 by weight. In addition, when used for the refinement | purification of a pH adjuster or oil, the usage-amount adjusts the stock solution of pH 13-14 so that the deposit (b) and the solid (c) may be made into 10%, and it uses it.

The first and second ionized waters can be added to flour and buckwheat flour instead of saline or brine, and mixed properly, to prepare noodles such as udon noodles, soba noodles and Chinese noodles. Noodles made in this way are chewy more than when using salt or brine, have a good taste and texture, and are difficult to rot.

This ionized water can also be used as water for bread production. Even in this case, the taste is excellent, and the salt used can be reduced to make infected bread. This ionized water can be used as emergency storage water that does not decay over a long period without using special storage means such as canning. Furthermore, such water contains potassium, magnesium, calcium, silicon, and the like, which is very " delicious water ".

This ionized water can also be used for seasoning addition, as drinking water, and the like.

In addition, the food and drink produced using this ionized water has a high content of potassium, magnesium and silicon.

In particular, as described below, in combination with a calcium ion material, metabolism of calcium, potassium, and magnesium in the body can be enhanced.

In addition, the ionized water can improve the corrosion resistance and the like of the food and drink added by the action of a suitable pH and the ions contained therein and improve the shelf life.

Next, the ionized water which added calcium material to the above-mentioned ionized water is demonstrated.

Such ionized water is obtained by dissolving a precipitate (b) or a precipitate (b) and a solid (c) obtained from a specific calcium material and the above-described seawater.

Here, a calcium material can be obtained by the following manufacturing methods. Bones such as cattle, pigs and sheep are burned at high temperature to remove meat and fat and then crushed into bone pieces. The bone fragments are burned at 1000 DEG C or higher for 40 to 50 minutes. When about 120 meshes are massed and crushed, they become a finished product.

The components of this finished product are not constant but are generally shown in Table 3. Any numerical value in Table 3a is the weight in 100 g of samples.

TABLE 3a

Such a calcium material can be dissolved in water to saturation to obtain calcium ionized water having a pH of about 13.

The third ionized water according to the present invention is obtained by dissolving such calcium material in the aforementioned first or second ionized water. In this case, it is confirmed that it dissolves well compared with the case where the powdered calcium material is dissolved in normal water.

Dilute it as needed and apply it to various foods and beverages. It goes without saying that the required amount of calcium material, precipitate (b) and solid (c) may be dissolved in a predetermined amount of water, respectively, depending on the use.

You may add another basic calcium material to the above-mentioned ionized water. As such a calcium material, what calcined the natural calcium material which consists mainly of calcium carbonate of clam shells, such as a scallop, after baking at high temperature 1000 degreeC or more is mentioned. Such calcium material is extremely cheap because it is obtained only by sintering from raw shellfish, which can be obtained in abundance for free as industrial waste, and shows high pH when dissolved in water. However, it has the drawback that it produces bitterness, astringent taste, and smell when added to food and drink, and also has a drawback that discolors when added to noodles, for example.

Therefore, when used for noodles, preserved water, soy sauce, etc., it is preferable that the addition amount shall be within 10% of the whole calcium material to be used. Oils such as lard and fish oil may be added in an amount of about 20 to 30% when used for purification.

EXAMPLE

10 l of PS acid was added to 500 l of seawater and left for 3 hours, after which insoluble matters were removed by filtration. In this way, the seawater reached pH 1.6. Subsequently, 1.5 kg of sodium hydroxide was added to 500 l of seawater having a low pH and left for 10 hours. At this time, the produced precipitate was filtered and 10 l of the remaining seawater was heated to remove moisture to obtain a concentrated solution of 1.5 l . This concentrated solution was quenched to form a precipitate, which was dried to obtain 200 g of a solid (b). 100 g of this solid substance (b) was dissolved in 1 l of water to obtain a stock solution in the first ionized water.

The remaining filtrate from which the precipitate (b) was removed was heated under reduced pressure to remove moisture to obtain 300 g of solid (c). 50 g of the solid (b) and 50 g of the solid (c) were dissolved in 1 l of water to obtain a stock solution of second ionized water. As can be seen from Table 3b below, these ionized water solutions were found to be safe as food products by analysis of the Chiba Prefectural Pharmaceutical Center in Japan.

TABLE 3b

Ionized water stock test result

※ It is suitable for Ministry of Health, Labor and Welfare notification 370th on December 28, 34.

On the other hand, 25 kg of calcium material as a calcined product of bone and 0.5 kg of calcium material as a calcined product of shellfish were dissolved in 10 l of water to obtain a stock solution of calcium ionized water.

Example 1

A mixture of the first ionized water and calcium ionized water 1: 1 was further diluted by 20 times to obtain ionized water for cotton production.

35% of this ionized water was added to flour, and no salt was used, and the mixture was mixed with a mixer according to a conventional method to prepare noodles. The boiled noodles were preserved at a storage temperature of 4 ° C. for 8 days, and the number of viable cells was examined. As a result, even after 8 days, the number of viable cells was small, indicating high preservation. Moreover, as a result of elemental analysis, this boiled noodles contained much K, Ca, and Mg.

Example 2

After adjusting the stock solution of the second ionized water, the pH was measured about 30 days and 60 days, and the same value as 13.5 was obtained. This stock solution was diluted about 100 times to adjust the ionic beverage of pH 8.3. This ionic drink became the water without the kalk smell of tap water, and as a result of tasting, 50 out of 100 people were "very delicious" and 50 people were "delicious". In addition, even when used for tea, coffee, etc., the results were poor, and the ice-making was less soluble than ordinary ice, and had high density and transparency. When this ice was used for whiskey, it became delicious whiskey.

Example 3

While the rice was polished and still had heat, it was stirred by spraying or sprinkling 5% of the ionized water of the ionized water with 5% spraying or sprinkling the rice on the rice, leaving it to stand for about 30 minutes to dry well and returning the water content to its original state. Rice was used to make rice balls without salt, and the taste and decay were compared to ordinary rice balls.

As a result, the normal rice ball produced an odor in one day, but the treatment with ionized water had no smell at all. In addition, the taste of uncooked rice was different in taste depending on the varieties of rice used, whereas the treatment with ionized water was the same as the first-class varieties, regardless of the variety of rice.

Table 4 shows the analysis results of the rice treated with deionized water.

TABLE 4

As is evident from the above examples, the present invention can provide ionized water containing a lot of elements that are said to be good for the body. In particular, since the ionized water of the present invention contains elements such as potassium and magnesium and a considerable amount of silicon, these elements are easily absorbed in the body. Further, by applying the ionized water of the present invention to food and drink, it is possible to provide a food and drink having excellent preservation and good taste by the action of the elements.

The ionized water of the present invention can be adjusted according to the use of the solid in the form of powder, so that the transport adjustment is easy and the merchandise value is high. In addition, even when the organ is preserved, since the variation in pH is extremely small, it is very suitable for the application requiring a predetermined pH.

Claims (4)

The seawater is made acidic to pH 2 or less and then added to a strong alkaline agent to pH 13 or more, and the resulting precipitate (a) is removed. The resulting solution is concentrated until the volume reaches 20% or less, and then cooled and cooled. A method for producing food and drink in ionized water, characterized in that about 10% by weight of the precipitate (b) produced when dissolved. The seawater is made acidic to pH 2 or less and then added to a strong alkaline agent to pH 13 or more, and the resulting precipitate (a) is removed. The resulting solution is concentrated until the volume reaches 20% or less, and then cooled and cooled. A method of producing ionized water for producing food and drink, characterized in that about 10% by weight of the precipitate (b) generated when the water is formed and the solid (c) obtained by removing water from the solution after removing the precipitate (b) are dissolved together in water. The method of claim 2, wherein the precipitate (b) is contained in a weight ratio of 1: 1 or more with respect to the solid (c). The method for producing ionized water for producing food and drink according to any one of claims 1 to 3, wherein activated calcium, which contains calcium phosphate obtained by calcining and pulverizing animal bone at a high temperature, is contained.